10/15/15

Triple Chocolate Brownies

I’m the very first to admit it.

“Hi, I’m Jamie. And I’m a boxed brownie mix user.”

There are incredibly high-quality brownie and cake mixes on the market today that it is just way to convenient to cheat and it’s hard for me to make a brownie as good as Ghiradelli. But, occasionally, there is something to be said for going the extra mile, making the effort, and making a recipe from scratch from start to finish.

And Saturday, for me, was one of those days.

I went over to sweet Sloan’s house for a day of college football in our PJs, girls gab time, a little bit of prep for a bridal shower we are hosting in a few weeks, and general frivolity. I thought a nice stack of homemade brownies was just the ticket for my gracious hostess.

These brownies are unlike anything you can get out of a box. They are incredibly moist, rich, decadent, and the texture is light and airy. As light and airy as a dense brownie can be, I guess.

Trust me, you will not regret making these for someone you love.

Triple Chocolate Fudge Brownies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsalted butter, melted & cooled 
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup White Chocolate chip morsels
  • 1/2 cup Dark Chocolate chip morsels

Directions:

Preheat your oven to 350 degrees. Grease a 9 in square baking pan. Set aside.

In a bowl, combine flour, cocoa, baking powder, and salt. Whisk until thoroughly combined and lightened.

In the bowl of a mixer fitted with the paddle attachment, beat sugar, melted butter, and vanilla on low to medium speed until one smooth mixture. Add the eggs, one at a time, beating after each until thoroughly combined.

Gradually add the flour mixture with mixer on low speed and beat until just combined.

Brownies 1

In fact, I always finish mixing brownie batter by hand so I don’t overbeat the dough. We want brownies, not cake!

Stir in the 1 1/2 cups morsels.

Brownies 2

If it looks like there is barely enough batter to contain all those delicious morsels… you have done it right!

And pour into the prepared baking pan.

Brownies 3

Bake for approximately 20-25 minutes until a tester comes out just a little runny. You don’t want the tester to come out totally clean. These are meant to be ever-so-slightly underbaked and fudgy.

Cool in the pan on a wire rack. The brownies will sink a bit in the center as they cool.

Cut into squares and serve.

Brownies 4

I just love the way those white chips look suspended in that dark batter. Just beautiful!

Brownies 5

And incredibly delicious.

Want to experiment with other variations? Go for it!

Butterscotch morsels mixed with white chocolate would be delightful.

Or maybe a classic semi sweet chocolate chip version with the addition of toasted pecans or walnuts? Those would have my daddy’s name written all over them.

Or Peanut butter chips would drive this gal wild!

This is a really, really easy and versatile brownie recipe that I think will have you returning to it again and again.

Enjoy!

xoxo….

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